Pear & Hazelnut Chocolate Brownies
Nutrition: Makes 16 | Carbs: Approx 10g per brownie
Ingredients:
- 60g pitted dates finely chopped
- 60g coconut oil (or softened butter) + extra to grease
- 3 eggs
- 100g ground almonds
- 1 pear quartered & cored, skin on
- 140g dark chocolate (70% cocoa solids)
- 25g Brazil nuts, chopped
- Pinch of salt
Instructions:
- Preheat the oven to 180oC & grease a 20cm square cake tin.
- Put the dates in a small saucepan with a splash of water. cover and gently simmer for 3-5 minutes or until they soften.
- allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender.
- Transfer the mixture to a large bowl and add the eggs, then the ground almonds, and beat until everything is incorporated.
- Dice the pear into 1/2cm squares and stir it into the mixture too, along with the Brazil nuts.
- Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave it on a medium heat for 1-2 mins).
- Allow it to cool a bit before stirring it into the brownie mixture.
- Pour the mixture into the tin and bake it for 15-20 mins, or until a knife comes out clean.
Serving suggestion:
Delicious with a dollop of creme fraiche.
